Serves 4
Ingredients
1 pound dried orecchiette (such as Delverde or De Cecco)
4 tablespoons olive oil
4 cloves garlic, thinly sliced
4-5 anchovies (preferably Ortiz), mashed to a paste
3 tablespoons capers
Pinch chile flakes
1 bunch broccoli raab, washed, cut into 1 inch pieces, bottom 2 inches discarded
Parmigiano-Reggiano for grating
Salt and freshly ground pepper
Directions
Cook the pasta in boiling salted water.
In a large, high-sided saute pan over low heat, warm the olive oil. Slowly caramelize the garlic, just until golden, about 5 minutes. Add the anchovies, capers and chile flakes and cook over low heat, about 2 minutes. Add the raab, toss to coat with the oil, and a pinch of salt and pepper. Cook until the raab is softened but still has a bite, about 5 minutes.
Add the pasta, along with a spoonful of the cooking water to the pan. Toss well. Grate a generous amount of Parmegiano-Reggiano over the pasta, and drizzle additional olive oil if necessary. Adjust seasoning and serve immediately.
